Tag Archives: Liver

(Extra)ordinary – Chicken Livers

Transform ordinary chicken livers into an extraordinary sauce with this recipe from The New Basics Cookbook by Julee Rosso & Sheila Lukins, authors of The Silver Palate Cookbook – two of my favorite cookbooks!

“Pitti Palace Pasta”

Ingredients:

1 pound chicken livers, trimmed, rinsed, and patted dry

1/2 cup unbleached all-purpose flour

1 teaspoon paprika

1/2 teaspoon salt

1 1/2 teaspoons freshly ground black pepper

1/4 cup olive oil

4 fresh ripe plum tomatoes, seeded and diced

1/4 cup chicken stock

1/4 cup dry red wine

1 tablespoon chopped fresh rosemary leaves

8 ounces wide noodle pasta (such as tagliatelle)

If the chicken livers are large, cut them in half.  Combine the flour, paprika, salt, and 1/2 teaspoon of the pepper in a mixing bowl.  Heat the oil in a large skillet.  Dredge the livers in the flour mixture, and sauté until browned, about 5 minutes.  Raise the heat slightly, and add the tomatoes, vinegar, chicken stock, wine, and rosemary.  Simmer until slightly thick, 5 minutes.

Chicken liver sauce

While the sauce is cooking, bring a large pot of water to a boil.  Add the pasta, and cook at a rolling boil just until tender.  Drain, and toss with the sauce.  Add the remaining 1 teaspoon pepper, and serve immediately.

In response to Daily Post’s Weekly Photo Challenge: (Extra)ordinary

A Moveable Feast

Check out my September issue of The Judicial Palate.

A Moveable Feast

This article originally appeared in the September 2015 issue of The Journal of the Delaware State Bar Association, a publication of the Delaware State Bar Association. Copyright © Delaware State Bar Association 2015.  All rights reserved. Reprinted with permission.

Winter Tastes at Tria

One of my favorite lunch spots in Philadelphia is Tria near Rittenhouse Square.  I last wrote about this Philly gem in a May post entitled New Tastes at Tria (http://cucinadipoppiti.com/2014/05/05/new-tastes-at-tria/).

This winter, Tria has more new tastes to offer, including a delicious Chicken Liver Mousse with Cornichons and Grilled Bread.  My husband and I enjoyed this tasty small plate during our Christmas Eve lunch.  The mousse was light and silky and had the ideal slightly pink color.

We also shared the Roasted Beets with Bulgarian Feta Cheese, which has been a menu favorite.  For our main course, we ordered two Truffled Egg Toasts with Fontina Fontal as this small plate is impossible to share! The soft Pullman style toast covered with melted fontina, egg yolk and truffle oil is the ultimate winter comfort food.

Truffle Toast

So, stop in Tria this winter season to enjoy some new tastes along with some old favorites.